» Try these recipes from Rodney Scott’s new cookbook,“world of BBQ.” E5

“The bones divide these chops into two sections,” Rodney Scott notes. “The smaller, darker section is the tenderloin — the pork version of filet mignon. The larger, lighter, longer section is the loin. It has a little more chew and has a reputation of being a little dry. But after a few hours of dry brining in the refrigerator with rib rub and salt, this pork chop will be moist and well-seasoned all the way to the bone.”

1/4 cup Rib Rub (see recipe) 2 teaspoons Diamond Crystal

kosher salt

4 pork T-bone steaks (8 ounces

each), 1 inch thick

1 cup Rodney’s Sauce (see

recipe)

Canola oil, for the grill

Combine the rib rub and salt and mix thoroughly. Season the T-bones all over with the rib rub mixture, place them in a large ziptop bag, and refrigerate for 6 to 8 hours.

Remove the pork chops from the refrigerator to take off some of the chill before cooking, about 20 to 30 minutes.

Fire up your grill. Heat the grill to between 400 and 450 degrees.

Measure out 1/4 cup of the sauce and place in small bowl for mopping.

Set the rest of the sauce aside for serving.

Use grilling tongs to lightly brush the grill grate with a canola oil-soaked cloth.

Place the T-bones on the grill and lightly mop with the sauce in the bowl. Close the grill and cook until the meat begins to develop nice deep brown grill marks, about 8 minutes. Flip, mop again, close the grill, and cook until the second side also has deep brown grill marks, about another 8 minutes.

Stand the T-bone up on the bone side and cook covered until it is also nicely browned, about 4 minutes.

Remove the pork steaks from the grill and set on a platter. Allow to rest in the remaining sauce for at least 5 minutes before serving.

Serves 4.

Per serving: 511 calories (percent of calories from fat, 53), 49 grams protein, 11 grams carbohydrates, 2 grams fiber, 31 grams total fat (10 grams saturated), 134 milligrams cholesterol, 2,859 milligrams sodium.